Buttercream Icing


Buttercream icing is probably the most basic type of icing for cakes. There are many different variants of this icing, and I have on this page, 2 different recipes that you can choose for your cakes.

Both recipes use butter and icing sugar as the main ingredients, but the second recipe has shortening added to it and is particularly suitable for warmer climates as butter tends to melt more easily than shortening. I personally prefer to add shortening to my buttercream as I live in a hot and humid country and shortening definitely gives me a more stable buttercream.

Both recipes yield smooth and creamy icing that is suitable to coat any type of cake, be it a butter cake, fruit cake or sponge cake. The flavor can be varied for chocolate, coffee, mocha, orange or just any other flavor you wish. 





Buttercream Icing Recipe 1



Ingredients:

120g butter
120g icing sugar
1/2 tsp vanilla essence
Food coloring (optional)




Method:

Sieve icing sugar to break lumps.

In a separate bowl, cream butter till soft. Add icing sugar, a little at a time, beating continuously. Add vanilla and continue beating until icing is creamy and fluffy.

Color as you wish.


Variation:

Chocolate buttercream:
Add 3 – 4 tsp of sifted cocoa powder to the icing above and beat until the cocoa powder is well blended in the icing.


Coffee buttercream:
Prepare the butter icing as above, but omit vanilla essence. Instead, add 1 tsp of instant coffee powder into the icing. Beat well.


Mocha buttercream:
Add 3 tsp of sifted cocoa powder into the coffee buttercream above. Beat well. Use as desired.






Buttercream Icing Recipe 2

Ingredients:

200g butter
140g shortening
600g icing sugar
1/2 tsp vanilla essence
Food coloring (optional)




Method:

Sieve icing sugar to break lumps.

In a separate bowl, cream butter and shortening till soft. Add icing sugar, a little at a time, beating continuously. Add vanilla and continue beating until icing is creamy and fluffy.

Color as you wish.


Variation:

Chocolate buttercream:
Add 6 to 8 tbsp of sifted cocoa powder to the icing above and beat until the cocoa powder is well blended in the icing.


Coffee buttercream:
Prepare the butter icing as above, but omit vanilla essence. Instead, add 4 tsp of instant coffee powder into the icing. Beat well.


Mocha buttercream:
Add 4 tbsp of sifted cocoa powder into the coffee buttercream above. Beat well. Use as desired.


Note:
This icing can be used to coat cakes as well as pipe decorative designs on the cake.


Cake Decorating Frosting – Covering Cakes with Buttercream Icing


This is how to cover cakes with buttercream icing, the way I do it:


  • Place your cake on a cake board that is of the same diameter as your cake. For example, if you cake is 6 inches in diameter, place it on a 6 inches round cake board.
  • Next, place the cake + the cake board on a larger cake board. And by larger I mean at least about 3 to 5 inches extra all around. The larger cake board here is really to help in the smoothening process. 
  • Spread a generous amount of buttercream on the top surface of the cake. Smoothen with a spatula. For best results, hold the spatula lightly pressing on the icing and rotate your turntable without stopping until the top is really smooth. Gently move the spatula away.
  • Next, take considerably large amounts of icing and cover thickly along the sides of the cake. Hold your spatula upright at 90 degrees and with the blade slanted at 45 degrees on the side surface the cake, rotate your turntable without stopping to smoothen the sides of the cake. I prefer to use a dough scraper for this process.
  • Gently scrap off excess buttercream that has moved to the top of your cake, moving the spatula or scraper inwards to the centre of the cake. Scrap the excess icing off the spatula/scraper into a mixing bowl.
  • Repeat the smoothening process for the top of the cake again. Make sure you do not exert too much pressure when holding the spatula/scraper to the surface of the cake, or else you end up scraping off all the icing on the cake as you rotate your turntable.
  • Repeat the process until you have achieved your desired level of smoothness. Given the thin consistency of the icing, it takes quite a bit of practice to master the art of smoothening this icing on cakes.



More icing and frosting recipes and step by step instructions:


Butter Icing

Chocolate Icing

Cream Cheese Frosting

Chocolate Ganache

Fondant

Glaze Icing

Marzipan

Royal Icing



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